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Corned Beef For St. Paddy┬┤s

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Margi Cintrano View Drop Down
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    Posted: 02 March 2013 at 09:18
A reason to celebrate and get together with dear colleagues and friends here in Madrid Capital; we have a dear Irish friend who┬┤s husband is Spanish and she had given me her Mom┬┤s Corn Beef Brisket recipe ...
 
CORNED BEEF FOR SAINT PADDY┬┤s ...
 
 
 
 RECIPE :
 
1 ORANGE
20 WHOLE CLOVES
4 1/2 POUNDS OF CORNED BEEF BRISKET RINSED
4 TSPS. CARAWAY SEEDS
 
2 pounds of potatoes peeled
1 pound large carrots peeled and sliced crosswise into 2 inch lengths
1 large head of curly or white satin cabbage, halved lengthwise and each half sliced into 8 wedges
Chopped finely fresh parsley
assorted mustards of choice
Irish Beer / Guiness Stout of choice
 
1) stud the orange with cloves
2) place in a very large pot
3) add the corn beef brisket meat ( spice the meat first )
4) add 2 tsps. of caraway seeds and just enough water and Irish beer or Guiness Stout to cover the meat
5) bring to boil
6) reduce heat to simmer low slow flame and cover until beef is tender 3 hours to 3 1/2 hours
7) drain and reserve cooking liquid 3 cups
8) meanwhile, bring large pot of salted water to boil with salt
and add 2 tsps. caraway seeds, the potatoes sliced in thick chunks of whole and the carrots and cook until potatoes are just tender ( not mushy )
9) add the cabbage and cook until just tender 8 mins. approx.
10) drain and arrange on platter
11) slice the corned beef and arrange on the platter with the veggies
12) sprinkle with parsley and drizzle the cooking liquid and serve balance in sauce boat
13) serve mustards separately
 
ENJOY; and serve with Irish beer or Guiness of choice ... or a glass of oak aged red wine ... and of course, some warm oven heated crusty rustic bread of choice ...
 
MARGI.  
 
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africanmeat View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 02 March 2013 at 11:28
Margi 
Never had  cocked corned  beef  i smoke my corned beef and get pastrami .
can you put some pictures  ? 
mine looks like that


And like that


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 March 2013 at 12:15
Mark,
 
On the 17th, I shall be doing a pictorial of the dish we shall be having ... I do not have a cornbeef in the apartment at the moment ...
 
Cornbeef: I shall upload a photo of the dish, however, it is not my photo ... so that you can see how it looks traditionally prepared by the Irish Americans and Irish ... ( SEE RECIPE - THIS IS WHERE I UPLOADED THE PHOTO OF THE WELL KNOWN SAINT PATRICK┬┤S DAY LUNCH )
 
Your photos are delicious looking, however, depict smoked cornbeef and pastrami ... SEE FOTO ...
 
This is simmered in seasoned and salted water for 3 hours + ...  
 
Kindest. Margi.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 March 2013 at 15:23
Dan,
 
Thank you for your contribution.
 
To answer your question; I have had Cornbeef and Pastrami centuries ago, when we resided in Manhattan at Katz┬┤s Deli on the Lower East Side infrequently; as I did not eat red meat when I lived in the USA ... 
 
The only exception was my Nonna┬┤s Bolognese and her Rag├╣ !
 
I had started to eat red meat, when we resided in Argentina and Uruguay as the cattle are grass fed, and then, again when we resided in Greece and Italy ... I still am not a big meat eater; however, holidays tend to be traditional dishes; and if they happen to be meat focused; I shall prepare and have a little mini plate ...
 
I love milk fed baby lamb and roast pork tenderloin Porchetta or Cochinillo Asado ... a thick blue rare steak prime rib every once in awhile from Galicia or the Basque Country or Rabo de Toro ( oxtail estofado = stew ) ... However, the only meats I do eat on a steady basis are Jabugo Ham and Butifarra, a Catalan white sausage or Sausages ... 
 
Let me say this, I have to know that the meat I am eating without a doubt that the cattle are raised on sustainable land and are grass fed; and in Iberia, the cattle ( it is a lamb and pork culture ) with limited grazing lands; as the south is too dry; they are grass fed on substainable lands.
 
I prepare the cornbeef once a year, for colleague friends who are wonderful, and it is a chance to catch up outside of work ... I like it; however, it is not my favorite meat, by no means ...
 
Your idea is great; however, it is alot of labor; and have never oven roasted it on low slow oven. Possibly, it is not difficult to do ... I shall consider the idea; it would probably be more tasty.Thumbs Up
As a matter of fact; I shall look into it ... I do not care for beer; though it is a tenderizer for meats and chicken too ... I just have a distaste for the aromas ... Being a wine taster ... so, I eliminate the Guiness or blonde beer from the cornbeef ...
 
It is complicated to braise, as I have never done it ... I shall think on the subject as we get closer to the date ... I have to see, if it is a week night; or a weekend lunch ... This also gets complicated.
 
I recall there was a thread on pastrami sandwiches ... Rubens ... I rather have JABUGO HAM !!!
 
 
Kindest and have lovely wkend.
Margi.
 
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 02 March 2013 at 15:38
Margi, Corned Beef and Pastrami are entirely different! Pastrami is made from cured corned beef and smoked.
I make my corned beef boiled in Guiness. It adds an earthiness to the corned beef, but does not taste of beer at all when finished. I will look and see if I have a record of cooking corned beef with cabbage and potatoes.
I cook it on a pot on a stove top.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 March 2013 at 16:05

Mark,

 
I know that Pastrami and Cornbeef are totally different in looks, taste profile, texture and methods of preparing ...
 
Please, I appreciate your offer to look at cornbeef recipes however, this one is simple and not laborious; however, if it is a week night; it shall be put off until a weekend lunch; as I cannot due to my rigid routine ... I get up at 6am Monday thru Thursday ...
 
I do not believe I want to learn how to braise a cornbeef; considering I would never try a new recipe out on friends ... I would have to prepare it just for us ... and cornbeef is expensive here; as it is imported from Ireland ... I could buy 2 cochinillos or 2 milk fed baby lambs, possibly 3 for the price of an Irish cornbeef !!!
 
It is a recipe that works, not the best I am sure, however, we do this for an Irish friend yearly if the 17th is on a weekend as we do not see her and her husband too often, as they moved out of the city ...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 02 March 2013 at 16:19
Originally posted by Margi Cintrano Margi Cintrano wrote:

Mark,


I could buy 2 cochinillos or 2 milk fed baby lambs, possibly 3 for the price of an Irish cornbeef !!!

Just the opposite here, if I could get baby lamb at all. I have never seen it available. I think I can order it but at $25lb! Maybe more.
But we have plenty of corned beef!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 02 March 2013 at 16:19
   Margi, your recipe and picture are lovely.  Not only does this recipe embody traditional corned beef, but it also holds a special place in your heart as well.  It's wonderful, along with the tradition of sharing it with your dear friends.

   Thanks for sharing
Enjoy The Food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 02 March 2013 at 16:22
Originally posted by gonefishin gonefishin wrote:

   Margi, your recipe and picture are lovely.  Not only does this recipe embody traditional corned beef, but it also holds a special place in your heart as well.  It's wonderful, along with the tradition of sharing it with your dear friends.

   Thanks for sharing



I agree completely!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 March 2013 at 16:37

DAN AND MARK,

 
IBERIA is a lamb and pork culture country predominately, or shellfish, fish and seafood ( octopus, barnacles, cockles, clams, squid, calamari etcetra ...) ...
 
Cornbeef is very costly and it is imported from Ireland ...
 
Lamb is in season, so prices have dropped considerably, though it is alot cheaper than 1 cornbeef ! and Pork is relatively less expensive now than chicken ... which has risen in price.
 
I agree, that the recipe I have above is very traditional ... simple and slow simmer 3 hrs. easy ...
 
Thanks for the feedback ...
 
It is not a fancy dish by no means; however, a traditional festive dish for this holiday to the Patron Saint of Ireland, St. Patrick ... and we celebrate it simply with a friend who is married to a friend ...
 
So, now we just have to confirm the date ... Today is the 2nd; and it is a week night ...
 
I believe it is a Tuesday evening; so we may do it on Sunday the 15th and just go over to the Irish Pub, and have an Irish Whiskey Sour  or Irish Coffee !!!
 
Thanks gents,
Margi. Good night; it is almost 1am here already.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 02 March 2013 at 16:52
Corned beef cooked in Guiness sounds interesting. May try that on the 17th.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 03 March 2013 at 02:13
Anything cooked in Guinness must be yummy .
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 03 March 2013 at 03:56
AK1 and Ahron;
 
Okay, I shall add the Guiness ...
 
Interesting, the Vet ( Fillippo) had suggested adding Guiness like I used too ...
 
Thanks gentlemen.
 
Margi.
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